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Wednesday, June 19, 2013

Sweet Potato and Black Bean Enchiladas

{Meatless Monday}
...even though it is not really Monday at all!

I got this recipe off one of my favorite vegetarian cooking blogs.... A Couple Cooks.

This was REALLY yummy. Surprisingly yummy! I bookmarked the recipe more out of curiosity than anything. It was one of those times when I thought, "well, I like sweet potatoes....and I like black beans...but will I really want to eat them together??" ; )

But, yes, oh yes, you want to eat them together! This was a keeper and I can't wait to make it again.

To make the enchiladas... In a large baking dish, spread ¾ to 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add a handful of cheese, and roll it up.

Place the enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde (about ½ cup or so) and the remaining cheese.Place in the oven and bake for 20 minutes, until the cheese is melted.Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro, if desired. (I only had romaine lettuce, but sour cream & cilantro would be fabulous!)